Corn Chowder

A simple, satisfying favorite.

Why You'll Love This Recipe

• Tastes like late summer in a bowl.
• Naturally creamy without being heavy.
• Ready in 45 minutes.
• Works year-round with frozen corn.
• Kid-friendly favorite.

Ingredient Notes

• Fresh corn in season is unbeatable; frozen sweet corn is solid year-round.
• Yukon Gold gives the right texture; russets collapse.
• Bacon fat carries flavor — don't skip rendering.

Ingredient Substitutions

• Vegetarian: skip bacon, use 2 tbsp smoked paprika + olive oil.
• Add diced ham or cooked shrimp.
• Coconut milk for dairy-free.

Equipment Needed

• Dutch oven
• Immersion blender or regular blender

Prep Tips

• Stand corn upright in a bowl and cut downward to catch kernels.
• Dice all veg same size for even cook.

Instructions

1. 1

   Gather and prep: 1 ear of corn, kernels removed, 1 potatoes, 1 medium onion, diced, 1 celery, 2 tbsp butter, 1 cup milk, 1 cup heavy cream, 1 bacon. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Cook bacon; remove. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

3. 3

   Sauté onion and celery in fat.

4. 4

   Add potatoes, corn, milk, cream.

5. 5

   Simmer 25 min.

Artsi Pro Tips

• After cutting corn, scrape cobs with the back of a knife to get the milky 'corn juice' — pure flavor.
• Simmer the bare cobs in the stock for 10 minutes for extra corn depth, then discard.
• Fresh summer corn makes this; frozen works year-round.

Common Mistakes

• Boiling after adding cream — breaks.
• Pureeing the whole pot — loses texture.
• Forgetting to season corn — it needs salt to shine.

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